（《拾遗》）
【集解】藏器曰∶生南方溪涧中。长一寸，背黑腹下赤
【气味】甘，平，有小毒。
【主治】疮疥癣（藏器）。
（音固。《纲目》）
【释名】黄骨鱼。
时珍曰∶鱼肠肥曰 。此鱼肠腹多脂，渔人炼取黄油燃灯，甚腥也。南人讹为黄姑，北
人讹为黄骨鱼。
【集解】时珍曰∶生江湖中小鱼也。状似白鱼，而头尾不昂，扁身细鳞，白色。阔不逾
寸，长不近尺。可作 菹，煎炙甚美。
肉
【气味】甘，温，无毒。
【主治】白煮汁饮，止胃寒泄泻
油
【主治】疮癣有虫，燃灯，昏人目（时珍）。
（《纲目》）
【释名】白鲦（音条）、 鱼（音餐）、
时珍曰∶鲦，条也。 ，粲也。 ，囚也。条，其状也。粲，其色
【集解】时珍曰∶鲦，生江湖中小鱼也。长仅数寸，形狭而扁，状如柳叶，鳞细而整。
洁白可爱，性好群游。
《荀子》曰∶鲦，浮阳之鱼也。最宜 菹。
【气味】甘，温，无毒。
【主治】煮食，已忧暖胃，止冷泻（时珍）。
（《食鉴》）
【释名】王余鱼（《纲目》）、纸鱼。
时珍曰∶按∶《博物志》云∶吴王阖闾江行，食鱼 ，弃其残余于水，化为此鱼，故名。
或又作越王及僧宝志者，益出傅会，不足致辩。
【集解】时珍曰∶ 残出苏、淞、浙江。大者长四、五寸，身圆如
若已 之鱼，但目有两黑点尔。彼人尤重小者，曝干以货四方。清明前有子，食之甚美。清
明后子出而瘦，但可作 腊耳。
【气味】甘，平，无毒。
【主治】作羹食，宽中健胃（宁源）。
（出自《本草拾遗》）
【集解】藏器说：生长在南方的溪流山涧中。身长一寸，背部黑色，腹部下方红色。
（音同“固”。出自《本草纲目》）
【释名】黄骨鱼。
李时珍说：鱼肠肥腻称为“鮧”（qí）。这种鱼的肠腹多脂，渔人提炼出黄油用来点灯，气味非常腥臭。南方人将其讹传为“黄姑”，北方人讹传为“黄骨鱼”。
【集解】李时珍说：是生长在江湖中的小鱼。形状像白鱼，但头尾不昂起，身体扁平，鳞片细小，颜色白色。宽度不超过一寸，长度不到一尺。可以做成腌菜（菹），煎炸烤制味道很美。
肉
【气味】味甘，性温，无毒。
【主治】将鱼肉白煮取汁饮用，可治疗胃寒引起的泄泻。
油
【主治】治疗疮癣中有虫，点燃灯油，烟雾会使人眼睛昏花（李时珍）。
（出自《本草纲目》）
【释名】白鲦（音同“条”）、鮆鱼（音同“餐”）、[此处原文缺字，推测为某种鱼名]。
李时珍说：“鲦”，意为条状；“鮆”，意为鲜明；“[缺字]”，意为囚禁。条，形容其形状；鲜明，形容其色泽。
【集解】李时珍说：鲦，是生长在江湖中的小鱼。长度仅有几寸，形体狭长而扁平，形状像柳叶，鳞片细密且整齐。洁白可爱，习性喜欢群游。
《荀子》说：鲦，是浮游于水面的鱼。最适合做成腌菜（菹）。
【气味】味甘，性温，无毒。
【主治】煮熟食用，能消除忧烦、温暖胃部，停止冷性泄泻（李时珍）。
（出自《食鉴本草》）
【释名】王余鱼（出自《本草纲目》）、纸鱼。
李时珍说：查考《博物志》记载：吴王阖闾在江上航行，吃鱼后，将残余部分丢弃在水中，化作了这种鱼，因此得名。又有说是越王或僧人宝志的传说，更是牵强附会，不值得辩论。
【集解】李时珍说：[此鱼]残产于苏州、松江、浙江一带。大的长四、五寸，身体圆如[此处原文缺字，推测为筒或棒]，就像已经剖开去骨的鱼，只是眼睛有两个黑点罢了。当地人尤其重视小的，晒干后运往各地售卖。清明前产卵的，吃起来味道很美。清明后卵排出则肉质消瘦，只能制成腊味而已。
【气味】味甘，性平，无毒。
【主治】做羹汤食用，能宽中理气，健胃（宁源）。
(From *Bencao Shiyi* [Supplement to Materia Medica])
[Ji Jie (Collected Explanations)] Zang Qi said: It grows in the streams and ravines of the southern regions. It is one cun long, with a black back and a reddish underside.
(Pronounced "Gu". From *Bencao Gangmu* [Compendium of Materia Medica])
[Shi Ming (Explanation of Names)] Huanggu Yu (Yellow-bone Fish).
Li Shizhen said: The fatty intestines of fish are called "Qi" (鮧). This fish has many fats in its intestines and abdomen; fishermen refine it into yellow butter to use as lamp oil, which has a very fishy odor. People in the south mispronounce it as "Huanggu," while people in the north mispronounce it as "Huanggu Yu."
[Ji Jie (Collected Explanations)] Li Shizhen said: It is a small fish living in rivers and lakes. Its shape resembles that of Bai Yu (White Fish), but its head and tail do not protrude upward. It has a flat body, fine scales, and is white in color. Its width does not exceed one cun, and its length is less than one chi. It can be made into pickled fish (Zu) or pan-fried/roasted, both of which are delicious.
Meat
[Qi Wei (Odor and Flavor)] Sweet in flavor, warm in nature, non-toxic.
[Zhu Zhi (Main Indications)] Drinking the juice obtained by boiling the meat in plain water stops diarrhea caused by stomach coldness.
Oil
[Zhu Zhi (Main Indications)] Treats sores and tinea with parasites. When used as lamp oil, the smoke causes visual impairment (Li Shizhen).
(From *Bencao Gangmu* [Compendium of Materia Medica])
[Shi Ming (Explanation of Names)] Bai Tiao (White Tiáo, pronounced "Tiao"), Cai Yu (Pronounced "Can"), [Character missing in original text].
Li Shizhen said: "Tiao" means strip-like; "Cai" means bright/clear; "[Missing Character]" means imprisoned. "Tiao" describes its shape; "Cai" describes its color.
[Ji Jie (Collected Explanations)] Li Shizhen said: Tiao is a small fish living in rivers and lakes. It is only a few cun long, with a narrow and flat body, shaped like a willow leaf, with fine and neat scales. It is pure white and lovely, and has a habit of schooling.
*Xunzi* states: Tiao is a fish that floats on the surface of the water. It is most suitable for making pickled fish (Zu).
[Qi Wei (Odor and Flavor)] Sweet in flavor, warm in nature, non-toxic.
[Zhu Zhi (Main Indications)] Boiled and eaten, it relieves worry, warms the stomach, and stops cold-type diarrhea (Li Shizhen).
(From *Shijian Bencao* [Materia Medica of Food Therapy])
[Shi Ming (Explanation of Names)] Wangyu Yu (King's Remainder Fish, from *Bencao Gangmu*), Zhi Yu (Paper Fish).
Li Shizhen said: According to *Bowuzhi* [Inquiries into Various Works]: When King Helü of Wu was traveling by boat on the river, he ate fish and discarded the remains into the water, which transformed into this fish; hence the name. Other accounts attribute this to King Goujian of Yue or the monk Baozhi, which are further fabrications and not worth debating.
[Ji Jie (Collected Explanations)] Li Shizhen said: [This fish] is produced in Suzhou, Songjiang, and Zhejiang. The large ones are four or five cun long, round-bodied like [missing character, likely referring to a tube or stick], resembling fish that have already been deboned, except for having two black spots on their eyes. Locals value the small ones highly, drying them to sell throughout the country. Those caught before the Qingming Festival contain roe and taste excellent. After Qingming, the roe is released, and the flesh becomes lean, suitable only for making cured meat (La).
[Qi Wei (Odor and Flavor)] Sweet in flavor, neutral in nature, non-toxic.
[Zhu Zhi (Main Indications)] Made into soup, it relaxes the middle jiao and strengthens the stomach (Ning Yuan).